Zucchini: The Savory

Zucchini FlowerIt’s that time of year again, when suddenly it seems there is almost too much in the garden to eat – especially zucchini!

Here’s a quick and easy meal idea to use up some of your zucchini and summer squash, which lends itself to many variations:

Mediterranean Zucchini:

  • 1 – 2 Tablespoons olive oil
  • 1 medium to large onion, diced
  • 4 garlic cloves, minced
  • 3 medium zucchinis and/or summer squash, cut into half moons
  • 1 15.5 oz can of garbanzo beans, rinsed and drained
  • 1 Tablespoon ground cumin
  • 1 Tablespoon fresh marjoram or oregano (I always grow marjoram and love it – but if you don’t have it, try oregano)
  • The juice of 1/2 lemon (or more to taste)
  • 1/2 cup of sliced kalamata olives
  • Salt and pepper
  • 1 cup of couscous or rice
  • Optional (but highly recommended):  1 – 2 Tablespoons chia seeds (see my post Toppings for the benefits of chia)

Mediterranean Zucchini1.  If you are using couscous, bring 1 cup of water to a boil in a medium saucepan.  Add the couscous, cover, and remove from heat – the couscous will be fluffy and ready to go in just a few minutes.  If you cooking rice, bring 2 cups of water to a boil, add the rice, cover, and cook according to the directions (usually at least 45 minutes over low heat for brown rice).  You might also want to cook the couscous/rice in vegetable broth.  When the rice or couscous have cooked, try stirring the chia seeds in with it.  They look lovely and add nutrition!

2.  Heat the olive oil in a large frying pan or wok, over medium heat.  Add the onion and cook for five minutes, until softened.  Add the garlic and sauté 1 minute more.

3.  Add the zucchini, and sauté for about 10 minutes, until softened.

4.  Add the garbanzo beans, cumin, marjoram, olives, and lemon juice.  Cook just a few minutes more, until heated through.  Season with salt and pepper – you may also want to taste the mixture to see if you’d enjoy even more lemon juice, or you could serve this with a lemon wedge on each plate.

5.  Serve the zucchini and garbanzo mixture on top of the rice or couscous.  Eating this with a side salad of fresh greens, tomatoes, cucumbers, and seeds, with a light vinaigrette, is highly recommended!

Serves 3 – 4.Zucchini with Dill

Variations:  Instead of adding cumin and marjoram, add a few tablespoons of chopped fresh dill – I also prefer more lemon juice with this version.  Add chopped tomatoes or baby spinach along with the garbanzo beans.  Perhaps, serve this over a different grain of your choice.  There are probably endless possibilities with this basic formula – let me know what you come up with!

Remember, you can also make a Mexican Saute using zucchini!

Stay tuned for my next post – vegan zucchini muffins!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Becoming Mother

A book and a blog for first-time mothers

The New Vegan Family

Pregnancy, Parenting, and Easy Vegan Food.



Peaceful Parents, Confident Kids

Parenting With Respect

Asian Vegan Eats

Asian vegan recipes, food & restaurants

Attempting Perfection

Setting expectations too low has never been my problem

the living notebook

creativity : art : philosophy : productivity : writing

Edging West

Adventure + Culture + Environment

Painterly Pumpkins

Parenting, vegan cooking, writing, and the moments between.

Steve McCurry Curated

Steve's body of work spans conflicts, vanishing cultures, ancient traditions and contemporary culture alike - yet always retains the human element.

Kiran's Cooking Club

Everyday Indian Food

Lit For Kids

Introducing kids of all ages to the world of literature


....... LIFE'S A PEACH!

%d bloggers like this: